Spaghetti con Alici (Anchovies)

Short and tan and young and lovely, The fish from Amalfi goes swimming And when she passes, each one she passes goes, “Aaah…”

When she swims, she’s like a samba That swings so cool and sways so gently That when she passes, each one she passes goes, “Aaah…”

Who doesn’t love a lovely little anchovy? Especially those caught fresh off Salerno. For centuries, anchovies have been preserved by soaking them in brine until they mature, and then packing them in oil or salt.

Fresh anchovies, known in Italy as alici, have a delicate, mild flavor. For the real deal, get a jar of Nettuno Alici Salate . They add flavor to any dish. And when one passes, everybody goes, “Aaah…”

Meanwhile, in a large skillet over medium heat, add some olive oil and then add the onion, garlic, and tomatoes. Cook for a few minutes, until tomatoes begin to wilt. Remove from heat.

Rinse the anchovies under cool water, removing any bones. Coarsely chop. In a second skillet over medium heat, add some olive oil, add then the oregano and half of the parsley. Add the anchovies. After a couple of minutes, add the wine and allow to cook for a few more minutes.

Add the pasta to the boiling water and cook until al dente. Drain, retaining some of the cooking water.

Place the pasta to the skillet with the tomatoes. Add in the anchovy mixture. Mix well, adding some of the retained pasta water if it seems dry.

Serve immediately with a sprinkle of the remaining parsley.

Notes

These anchovies are packed in Sicilian sea salt to preserve freshness for
two years. Get them here at [https://www.gustiamo.com/shop/salted-anchovies-from-cetara-by-nettuno/?refer
ral-id=gxkLszVWwaJuTFZp9N25].

Ed Garrubbo has been studying, cooking, searching for, and thinking about la cucina italiana for as long as he can remember. He cooks a wide range of Italian dishes, but loves his pasta most. He visits restaurants, cooking schools, markets, and food artisans across Italy, and wherever Italians practice their craft. He is a member of the Accademia Italiana della Cucina, and is a citizen of both the United States and Italy.

Restaurant Guide

Email Newsletter

Pasta on Sunday is a tradition enjoyed by Italians around the world. In order to preserve this unifying and magical tradition, The Garrubbo Guide® is proud to publish our weekly feature Sunday Pasta®. In addition to the authentic pasta recipe, we provide historical background and our accompanying wine recommendation. Buon Appetito!